About Recipe

For a brief spell after graduating from college, I lived in a loft in San Francisco with a few friends. It was a chaotic time when everyone was taking different paths but subconsciously wished that student life would never come to an end. Some were working from 9 to late hours, others were making films and photography. Still, others like myself were reflecting on what to do next.

Nostalgia

About Recipe

For a brief spell after graduating from college, I lived in a loft in San Francisco with a few friends. It was a chaotic time when everyone was taking different paths but subconsciously wished that student life would never come to an end. Some were working from 9 to late hours, others were making films and photography. Still, others like myself were reflecting on what to do next.

Cut the eggplant in half lenghtwise. Then cut the center diagonally to form a crisscross pattern in the flesh. Drizzle with olive oil and sprinkle with salt. Place in a baking dish and roast at 180C for about 20 minutes. Set aside to cool. Scoop out the flesh and chop it.
Scald tomatoes and remove the skin, dice them.
Heat the olive oil in a skillet, add minced garlic and diced shallots, saute them. Add chopped eggplant and diced tomatoes. Season with salt and pepper, add wine and cook for about 10 minutes, until the wine has evaporated.
Stuff the eggplant skins with eggplant-tomato sauce, top with crumbled feta. Bake at 180C for about 10 minutes.
Before serving, top with fresh parsley.